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Once cooled, carefully peel off the baking paper.
The recipe for poitrine d'agneau Sainte Ménéhould is a case in point, where this meagre, though supremely flavoursome joint, is quietly poached with aromatics, cooled, carefully divested of its flacid, corset-like bones and excess fat, it is then pressed between weighted plates, or some such.
Once the tart is cooled, carefully remove it from the mould and serve it.
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Remove the eggs to a bowl of iced water and once cooled, peel carefully, storing them in another bowl of iced water.
The system needs to be cooled so carefully that it takes nine fans inside the box to get the job done right.
After the mixture has cooled down, carefully scoop it out of the bowl and place it into a small lip balm container, or a small lidded dish.
Once cool, carefully remove the heads and remove the shell from the tail, keeping the meat intact.
Once the pastry case is completely cool, carefully remove it from the tin and place it on a serving plate.
When the cake is completely cool, carefully cut horizontally into 3 equal layers with a sharp knife.
Chickpea fritters with cheese, figs and prosciutto sounds like a lavish rustic spread, but it turns out to be a cool, carefully stacked knife-and-fork appetizer ($11).
Remove the fish from the fire - you may need two spatulas to keep it intact - and when it is cool, carefully peel away the skin.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com